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Assessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals

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dc.contributor.authorAtasoy, Rabia
dc.contributor.authorHendek Ertop, Müge
dc.date.accessioned2026-01-06T13:30:31Z
dc.date.issued2021-06-02
dc.description.urihttps://doi.org/10.1111/jfpp.15606
dc.description.urihttps://dx.doi.org/10.1111/jfpp.15606
dc.identifier.doi10.1111/jfpp.15606
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
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dc.identifier.orcid0000-0003-4300-7790
dc.identifier.scopus2-s2.0-85107330113
dc.identifier.urihttps://hdl.handle.net/20.500.12597/44019
dc.identifier.volume45
dc.identifier.wos000657130000001
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsCLOSED
dc.titleAssessment of nutritional and bioactive properties for gluten‐free tarhana containing various legumes and cereals
dc.typeArticle
dspace.entity.typePublication
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